Spicy Coconut Ground Chicken
A 20-minute recipe for ground chicken cooked with spices, gochujang, honey, and reduced fat coconut milk.
Servings: 4 Servings
Calories: 230kcal
Ingredients
- 1 lb Ground Chicken 97% lean
- 1 Tbsp Paprika
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
- 1/2 tsp Kosher Salt 1/4 tsp table salt
- 1/2 tsp Ground Coriander optional
- 2 Tbsp 60g Gochujang or Comparable Hot Chili Paste
- 2 Tbsp 42g Honey
- 13.5 oz can Light Unsweetened Coconut Milk
Instructions
- Heat a skillet over medium heat with nonstick cooking spray. Add the ground chicken to the skillet and mix the dry spices together in a small bowl. Add the mixed spices to the chicken and use a spatula to stir everything together. Fully cook the chicken until no pink remains.
- Add the chili paste and honey to the cooked chicken, stirring until evenly incorporated.
- Add the coconut milk and stir until you can no longer see any white from the milk. Continue cooking for 8-10* minutes, stirring occasionally, until the mixture thickens. Remove from the heat and serve.
Notes
*You can reduce or extend the cook time after the coconut milk is added depending on how you plan to serve the chicken. If you plan to serve over rice and want some liquid remaining, remove from the heat sooner.
Nutrition Information Notes
- Serving size may vary depending on how much you reduce the coconut milk.
- Nutrition facts do not include any rice—ground chicken only.
- Each serving has 6 WW SmartPoints (blue plan).
Nutrition
Serving: 5ounces | Calories: 230kcal | Carbohydrates: 13g | Protein: 27g | Fat: 10g